Large Croutons

Cut day-old bread of any savory type into slices ½ inch to ¾ inch thick, or split day-old rolls in half horizontally. Cut the slices into quarters or eighths. In a sauté pan or skillet, sauté them over medium heat in butter, olive oil, or an equal combination of the two. Turn them as necessary, until the slices are crisp and golden brown. Remove the croutons with tongs, drain them on paper towe